prep: 15 min
cooking: 10 min
- 120 ml / ½ cup maple syrup*
- 90 ml / ¼ + 1/8 cup tahini**
- 90 gr / 1 cup walnut halves, ground finely (approx. ¾ cup ground walnuts)
- 135 gr / approx. 1 + ¼ cup buckwheat flour
- heaped ½ tsp baking soda
- 4 level tbsp / ¼ cup cacao powder
- fine sea salt (optional)
- white sesame seeds to decorate (optional)
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- In a bowl, whisk up maple syrup and tahini until fully combined and there are no lumps in your tahini.
- Mix in ground walnuts until fully combined.
- In a separate bowl, combine sifted flour, baking soda and cacao powder. Add it to the tahini mixture in 3 batches. The mixture will be thick and sticky so it’s best to use your hands. (If you’ve swapped buckwheat flour for a gluten flour, be careful not to overmix the dough as the cookies will come out hard).
- Weigh the dough and divide it into 16 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds mixed in with a bit of salt (if using), press the ball down with a bottom of a glass to create a ½ cm thick 5 cm (2 in) diameter disc.
- Once you get all the discs coated in sesame seeds, put them into the fridge for about 40 min. 30 min in, pre-heat the oven to 175° C / 350° F.
- Bake in a hot oven for 10-12 mins. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before eating. Store in an airtight container.
*These cookies aren’t overly sweet. If you want them sweeter, add 2 tbsp of sugar (coconut or cane sugar, for example) to the dry ingredients before incorporating them into the tahini and maple syrup. You could also add more maple syrup to increase the sweetness but then you’ll need to compensate with a bit more buckwheat flour for the dough to have the consistency of play dough.
**If your tahini has separated, make sure you stir the oil back in before using it in this recipe.